Thai Vegetable Curry with Coconut and Lemon

Instructions

1. 1

   Begin by preparing the vegetables. Cut the broccoli into small florets and dice the tomatoes.

2. 2

   Heat a large pan over medium heat and add the curry paste. Stir for about 1 minute until fragrant.

3. 3

   Add the coconut milk to the pan and stir well to combine with the curry paste.

4. 4

   Add the broccoli florets and diced tomatoes to the pan. Stir to coat the vegetables in the curry sauce.

5. 5

   Cover the pan and let the vegetables simmer for about 5-7 minutes, or until the broccoli is tender.

6. 6

   Stir in the soy sauce, sugar, and lemon juice. Mix well to ensure the flavors are evenly distributed.

7. 7

   Add the spinach to the pan and cook for an additional 2-3 minutes, or until the spinach is wilted.

8. 8

   Taste the curry and adjust the seasoning if necessary. Serve hot with rice or noodles.